Vegan Chicken Noodle Soup

This comforting, hearty vegan chicken noodle soup is made with plant-based ingredients that mimic the classic version. With tender veggies, savory broth, and perfectly cooked vegan chicken pieces, it’s a warm, cozy meal perfect for any time you need a bit of comfort or nourishment.

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Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 6 cups vegetable broth (or more for a lighter soup)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp turmeric (for color and mild flavor)
• 1/4 tsp black pepper
• 1 bay leaf
• 1 1/2 cups vegan chicken (such as soy curls, chickpea-based chicken, or tofu)
• 1 1/2 cups dry egg-free noodles (or any vegan-friendly noodles of choice)
• Salt, to taste
• 2 tbsp fresh parsley, chopped (optional)

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Instructions:

Sauté the Vegetables:

• Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
• Add the minced garlic, carrots, and celery, and cook for another 5 minutes, stirring occasionally.

Add the Broth and Seasonings:

• Pour in the vegetable broth, and stir in the thyme, oregano, turmeric, black pepper, and bay leaf. Bring the mixture to a simmer, and cook for about 10 minutes, allowing the flavors to meld together.

Prepare the Vegan Chicken:

• If using soy curls or another vegan chicken, rehydrate the soy curls (if using dry) according to package instructions. Then, shred or chop into bite-sized pieces.
• If using tofu, press it to remove excess moisture and crumble or cube it into small pieces.

Add the Vegan Chicken and Noodles:

• Stir the vegan chicken pieces into the simmering broth, followed by the dry noodles. Cook for about 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.

Season and Serve:

• Taste the soup and adjust the seasoning with more salt and pepper if needed.
• Remove the bay leaf, and garnish the soup with freshly chopped parsley, if desired.

Enjoy:

• Serve the vegan chicken noodle soup hot, and enjoy a bowl of warm comfort!

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Tips:

• Vegan Chicken Substitutes: You can use any plant-based chicken substitute, like chickpea-based chicken, store-bought vegan chicken strips, or tempeh. Shredded jackfruit is also an excellent option for a “pulled chicken” texture.
• Make It Creamy: For a creamier version, stir in some canned coconut milk or cashew cream at the end of cooking.
• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. Reheat on the stove with a splash of water or broth if needed.

This vegan chicken noodle soup is a nutritious, delicious, and comforting meal that will warm you from the inside out. It’s perfect for sick days, cozy nights, or any time you’re craving something hearty!